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Vietnamese Chicken Skewers

Serves 4
Prep time: 5 mins
Cooking time: 10 mins

Try these tasty Inghams chicken skewers when entertaining - they'll be a hit!



  • ¼ cup fish sauce
  • 1 small brown onion, finely chopped
  • 1 stalk of lemongrass, white part only, finely chopped
  • ¼ cup lemon juice
  • 1 tbsp vegetable oil
  • ½ tsp turmeric
  • Salt & white pepper, to season
  • 650g Inghams chicken thigh fillets, cut into 3cm cubes
  • 24 kaffir lime leaves
  • 250g snow peas, trimmed
  • 500g fresh rice noodles
  • ¼ cup salted roasted peanuts, finely chopped – optional
View the method
  1. Combine fish sauce, onion, lemongrass, lemon juice, oil, turmeric, salt and pepper in a bowl. Add chicken and toss until combined. Cover and refrigerate for 1 hour if time permits.
  2. Thread chicken, lime leaf, chicken, lime leaf and chicken onto each skewer. Transfer to a large plate.
  3. Heat a char-grill over a medium heat. Cook skewers for 3 minutes on each side or until cooked through. Transfer to a serving platter. Cover to keep warm.
  4. Bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until tender. Drain.
  5. Put rice noodles into a bowl and cover with boiling water. Stand for 1 minute. Drain.

Serve skewers with rice noodle and snow peas. Sprinkle with chopped peanuts.


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